Dump and Bake Mexican Chicken

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Celebrate Taco Tuesday with this delicious Dump and Bake Mexican Chicken. Serve it with Cilantro Lime Quinoa and all your favorite taco toppings for the perfect dinner.

Dump Bake Mexican Chicken - Celebrate Taco Tuesday with this delicious Dump and Bake Mexican Chicken. Serve it with Cilantro Lime Quinoa and all your favorite taco toppings for the perfect dinner.

I’ve got another dump and bake recipe that’s easy, delicious and perfect for Taco Tuesday.  This Dump and Bake Mexican Chicken only requires 6 ingredients and is ready in a little over 30 minutes. The timing will depend on how fast you can open two cans, a jar, and cut up your chicken.

Dump Bake Mexican Chicken - Celebrate Taco Tuesday with this delicious Dump and Bake Mexican Chicken. Serve it with Cilantro Lime Quinoa and all your favorite taco toppings for the perfect dinner.

dump-and-bake-mexican-chicken

Woohoo!  I don’t know about you but I don’t have time in the evening for meals that require a lot of ingredients so this is my kinda dinner.  Plus, everybody loved it.  We celebrate Taco Tuesday with all the neighbors and this was a huge hit.  I guess I better buy all the ingredients so I can make it again next week.

cilantro-lime-quinoa-1

This Dump and Bake Chicken is great because you can eat it alone or you can make burritos and tacos with it.  I decided to serve it with Cilantro Lime Quinoa and make burrito bowls with it.  And, I like to eat my burrito bowls with chips.  Wait that’s not true – I just like to eat chips and salsa all day long.  I’m pretty sure I could live off chips and salsa and this chicken bake is a huge dish of chicken and salsa.


Hubby even suggested serving it over chips and making nachos with it.  However you decide to eat, I highly recommend adding it to your weekly meal plan because it’s amazing!

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Dump and Bake Mexican Chicken

Celebrate Taco Tuesday with this delicious Dump and Bake Mexican Chicken. Serve it with Cilantro Lime Quinoa and all your favorite taco toppings for the perfect dinner.

  • Author: Kara

Ingredients

Scale

Mexican Chicken

  • 3 chicken breasts – cubed
  • 2 tablespoons taco seasoning
  • 1 can corn
  • 1 can black bean
  • 1 cup salsa
  • 1 cup shredded Mexican cheese

Cilantro Lime Quinoa

  • 2 cups chicken broth
  • 1 cup quinoa, rinsed and drained
  • 2 cubes Dorot’s Frozen Chopped Garlic
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • 1/4 cup fresh cilantro or 4 cubes Dorot’s Frozen Chopped Cilantro
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375 degrees and spray 9×9 baking dish with cooking spray.
  2. Add chicken, corn, black beans, and salsa to baking dish. Mix together and bake for 25-30 minutes or until chicken is cooked.
  3. Sprinkle cheese over chicken and bake 3-5 minutes.
  4. While chicken is baking, prepare quinoa. Bring chicken broth to a boil. Add quinoa and reduce heat. Cover and cook for 15 minutes. Add garlic, lime juice, olive oil, and cilantro. Season with salt and pepper. Stir to combine. Add any extra cilantro, lime, salt and pepper that you want.
  5. Serve chicken over quinoa and add your favorite topping.

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3 Comments

  1. This Dump and Bake Mexican Chicken recipe sounds like a lifesaver for busy Taco Tuesdays! With just 6 ingredients and a little over 30 minutes, it’s a quick and easy solution. The simplicity of opening cans and a jar, along with cutting up the chicken, makes it a hassle-free option for a delicious meal.